Tuscan Panzanella Salad


Serves 7
For the vinaigrette:
1 tspPastene Minced Garlic
½ tspDijon mustard
3 TbspPastene Prosecco Wine Vinegar
½ cupPastene Extra Virgin Olive Oil
½ tspkosher salt
¼ tspfreshly ground black pepper
For the salad:
4large roma tomatoes, quartered
110 oz can Pastene Tri-Color Tomato Wedges, chopped
8-12 piecesFrench bread, cut into 1-inch cubes (about 6 cups)
2 TbspPastene Extra Virgin Olive Oil
1small cucumber, thinly sliced
⅓ cupbasil, roughly chopped
6 ozsmall mozzarella balls
1 cupPastene Whole Ripe Pitted Olives or Pastene Plain Queen Olives, drained
½3.5 oz jar Pastene Capers, drained


Prep time: 45 minutes | Cook time: 15 minutes

  • Preheat oven to 350°F  and adjust rack to the center position. 
  • Place tomatoes in a colander set over a bowl and season with 2 teaspoons of kosher salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally. Drain for a minimum of 15 minutes.
  • Meanwhile, in a large bowl, toss bread cubes with 2 tablespoons olive oil. Transfer to a baking sheet and bake for about 15 minutes, until crisp and firm but not browned. Remove from oven and let cool.
  • Remove colander with tomatoes from the bowl with tomato juice. Place colander with tomatoes in the sink. Add garlic, mustard, salt, pepper and vinegar to the bowl with tomato juice. Whisking constantly, drizzle in 1/2 cup olive oil. 
  • Combine toasted bread, tomatoes, and dressing in a large bowl. Add basil leaves, cucumbers, olives, and capers. Toss everything to coat and season with salt and pepper. Let rest for 30 minutes before serving, tossing occasionally until dressing is completely absorbed by the bread.

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